Rhubarb Peach Jam Recipe

Name: Rhubarb Peach Jam Recipe
Prep time: 30 min
Cook time: 60 min
Ingredients: 4 cups rhubarb ( cut into 1/2-inch pieces (~10 medium stalks)); 4 peaches (peeled, pitted and chopped); 4 cups sugar; 1 lemon (juiced)

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This Rhubarb Peach Jam is a great way to use up rhubarb from the garden! The peach-rhubarb combo makes a fantastic pair.

Spoon pulling rhubarb peach jam out of a mason jar.

Original post: July 2017 | Updated: June 2021

Why This Recipe Works

An alternate title for this jam would be: Number 1 Jam. Because that is what my oldest son calls it. “Mom, I’ll have toast, please, and can you put your Number 1 Jam on it?” The other day I found a spoon sticking out of the jam jar in the fridge and I don’t think I need to tell you what that means.

I absolutely love the rhubarb-peach marriage inside this jam and I was so happy to use up the last of the rhubarb from my yard for this delicious recipe. It is one of the favorite jams I’ve ever made and I love jam.

Allow me to sell you a bit more. No pectin is required. Only 4 ingredients required. And remember, best jam ever.

Recipe Ingredients

Rhubarb stalks sitting next to chopped rhubarb.

Rhubarb – Pluck stalks straight from your garden! Remove the leaves (discard – they are toxic to humans!) and rinse and cut stalks into 1/2-inch pieces. Approximately 10 stalks are needed for this recipe.

Peaches – Use 4 medium to large peaches. Use a sharp paring knife to peel, pit and chop them. Peaches can be replaced with raspberries or any other berry.

Sugar – Granulated sugar should not be substituted for any other variety of sugar for this recipe.

Lemon juice – The lemon juice will give the jam an extra burst of freshness. The citrus will keep the rhubarb and peaches from browning, as well.

How To Make Rhubarb Peach Jam

Step 1

Combine rhubarb, peaches, sugar and lemon juice in a large bowl.

Rhubarb in a bowl with sugar next to peaches on top of rhubarb mixture.

Mix well and let sit for 1 hour.

Rhubarb and peaches in a bowl with sugary liquid and lemon halves.

Transfer to a large saucepan and place on stovetop. Turn heat to medium-high. Bring to a boil.

Reduce to medium-low and simmer for 10-15 minutes, or until jam sticks to the back of a spoon.

Cooked jam in saucepan with large spoon letting it drip back into pan.

Step 2

Let cool and transfer to mason jars. Seal tightly and store in the fridge for 4-6 weeks or freeze for up to 6 months.

Recipe Notes

Enjoy this delicious jam spread over toast, bagels, English muffins or use it to make your next peanut butter and jelly sandwich. Or use it as a topping on your next bowl of ice cream!
Pour the jam into mason jars when the mixture is hot and immediately seal the lids. This will ensure a good seal.
Store in the fridge for 4-6 weeks or freeze for up to 6 months.
This jam recipe is pectin free and gluten free!

Spoon sticking out of a mason jar filled with jam.

FAQ About Rhubarb

Are rhubarb leaves poisonous?

Rhubarb leaves are toxic to humans and should never be eaten. They CAN be touched without harm.

Can rhubarb be frozen?

Rhubarb can be frozen. Flash freeze in a single layer on a baking sheet for 30 minutes first to avoid clumping. Transfer to freezer bags and store them in the freezer for up to 12 months.

Rhubarb how to cook?

First remove the leaves when preparing to cook rhubarb. The leaves of rhubarb should never be consumed, as they are toxic to humans. Rinse the stalks with water and cut in slices. Sprinkle with sugar, spread out on a baking sheet and bake at 350 degrees F for 15-20 minutes, or until soft.

When rhubarb in season?

Rhubarb grown in fields and yards are available in early spring, typically from April through the end of June. The Pacific Northwest has a second harvest of rhubarb between June and July.

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